Shop Map Research Get the app
Boar's Head AGED WHITE CHEDDAR CHEESE

Image: Open Food Facts (CC BY-SA 3.0)

Common questions

Is Boar's Head AGED WHITE CHEDDAR CHEESE healthy?

Boar's Head AGED WHITE CHEDDAR CHEESE scores 85/100 on Scout's independent analysis of ingredients, additives, and lab results — one of the stronger scores in Scout's catalog. This aged white cheddar cheese is made from pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production.

How processed is Boar's Head AGED WHITE CHEDDAR CHEESE?

Boar's Head AGED WHITE CHEDDAR CHEESE is NOVA Group 3: Processed Foods.

You might also like

88
Vermont Extra Sharp White Cheddar Cheese Bar
Private Selection
88
Organic Valley Raw Cheddar Cheese Mild Rich And Creamy
Organic Valley
$9.99
88
A2 raw milk cheddar cheese
Bunker Hill
88
Vintage Cheddar Cheese
Ivy's Reserve

See more

Boar's Head AGED WHITE CHEDDAR CHEESE

Boar's Head
85 Excellent

Analysis updated August 2026 · How Scout scores

View on Amazon

At a glance

Beneficial ingredients 0
Harmful ingredients 0
Owned by Frank Brunckhorst Co., LLC
Category Cheese
Summary

This aged white cheddar cheese is made from pasteurized milk, cheese cultures, salt, and enzymes, which are traditional ingredients for cheese production. Despite being classified as processed, it maintains a clean label with no artificial additives or seed oils, which supports a higher score within its category. The simplicity and quality of its ingredients allow it to score well, although it is capped due to its processing level.

Key ingredients 4

Pasteurized Milk
Neutral

Pasteurized milk is a common base for cheese, providing essential proteins and fats. The pasteurization process kills harmful bacteria but may also reduce some beneficial enzymes. It is a standard ingredient in cheese production.

Benefits

Provides a source of protein and calcium, essential for bone health.

See more about Pasteurized Milk →
Cheese Cultures
Neutral

Cheese cultures are bacteria used to ferment milk, essential for cheese flavor and texture. They are a natural part of cheese-making and contribute to the development of the cheese's unique characteristics. These cultures are standard in cheese production.

Benefits

Contributes to the development of flavor and texture in cheese.

See more about Cheese Cultures →
Salt
Neutral

Salt is used in cheese for flavor and as a preservative. It is a necessary component in cheese-making to control moisture and enhance taste. While it is essential, excessive consumption can lead to health issues.

Risks

Excessive salt intake can contribute to high blood pressure and cardiovascular issues.

Benefits

Enhances flavor and acts as a preservative in cheese.

See more about Salt →
Enzymes
Neutral

Enzymes are used in cheese-making to coagulate milk, forming curds. They are crucial for the cheese-making process and can be derived from animal or microbial sources. Enzymes are standard in cheese production.

Benefits

Essential for the cheese-making process, aiding in curd formation.

See more about Enzymes →

Processing

Group 3 · Processed

Processed Foods

Get the full breakdown in the Scout appTake Scout shopping

Scan any product to see lab results, healthy alternatives, and your personalized analysis.

Download on theApp Store GET IT ONGoogle Play

More in Cheese